Effect of extrusion conditions on resistant starch formation from pastry wheat flour von Kim, J.H., Tanhehco, E.J., Ng, P.K.W.

Volltext

The influence of fenugreek gum and extrusion modified fenugreek gum on bread von Roberts, K.T., Cui, S.W., Chang, Y.H., Ng, P.K.W., Graham, T.

Volltext

Evaluation of α-Amylase Activity and Falling Number around Maturity for Soft White and Soft Red Wheat Varieties in Michigan von Yu, N., Laurenz, R., Siler, L., Ng, P.K.W., Souza, E., Lewis, J.M.

Volltext

Extraction of ginsenosides from a blend of wheat flour and ginseng powder von Chang, Y.H., Ng, P.K.W.

Volltext

Effects of industrial pasta drying temperatures on starch properties and pasta quality von Güler, S, Köksel, H, Ng, P.K.W

Volltext

Effect of wheat protein isolate addition on the quality of grape powder added wheat flour extrudates von Tacer-Caba, Z, Nilufer-Erdil, D, Boyacioglu, M.H, Ng, P.K.W

Volltext

Effects of Transglutaminase on SDS-PAGE Patterns of Wheat, Soy, and Barley Proteins and their Blends von Basman, A, Köksel, H, Ng, P.K.W

Volltext

Utilization of highly deoxynivalenol-contaminated wheat via extrusion processing von ACCERBI, M, RINALDI, V. E. A, NG, P. K. W

Volltext

Evaluation of extrusion-modified fenugreek gum von Chang, Y.H., Cui, S.W., Roberts, K.T., Ng, P.K.W., Wang, Q.

Volltext

Mechanical and barrier properties of biodegradable soy protein isolate-based films coated with polylactic acid von Rhim, Jong-Whan, Lee, Jun Ho, Ng, Perry K.W.

Volltext

Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase von Ahn, H.J, Kim, J.H, Ng, P.K.W

Volltext

Electron beam technology for modifying the functional properties of maize starch von Nemţanu, M.R., Minea, R., Kahraman, K., Koksel, H., Ng, P.K.W., Popescu, M.I., Mitru, E.

Volltext

Genetic and biochemical analysis of common wheat cultivars lacking puroindoline a von Gazza, L, Nocente, F, Ng, P.K.W, Pogna, N.E

Volltext

Inverse Method to Estimate Kinetic Degradation Parameters of Grape Anthocyanins in Wheat Flour Under Simultaneously Changing Temperature and Moisture von Lai, K.P.K., Dolan, K.D., Ng, P.K.W.

Volltext

Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides von Mujoo, R., Ng, P.K.W.

Volltext

Identification of Wheat Protein Components Involved in Polymer Formation on Incubation with Transglutaminase von Mujoo, R, Ng, P.K.W

Volltext

Modifications of wheat proteins due to flour chlorination von Duviau, M.P. (INRA, Montpellier, France.), Yamamoto, H, Ng, P.K.W, Kobrehel, K

Volltext

Thermal Kinetic Parameters of Thiamin in Wheat Flour at Temperatures Higher than 100°C von Suparno, Maria, Dolan, Kirk D, Ng, P.K.W

Volltext

Effect of extruding wheat flour at lower temperatures on physical attributes of extrudates and on thiamin loss when using carbon dioxide gas as a puffing agent von Schmid, A.H, Dolan, K.D, Ng, P.K.W

Volltext

Concerning the nomenclature of high molecular weight glutenin subunits von Ng, P.K.W., Bushuk, W.

Volltext